Name: Shahi Aloo Mattar recipe by Priyadharshini Selvam at BetterButter
Prep time: 1 min
Cook time: 20 min
Total time: 21 min
Yield: 5
Ingredients: Aloo / Potatoes – 4 large; Peas – 1 cup (I used frozen peas); Tomato puree – from 4 large tomatoes; Milk – ½ cup; Cashews - 15 soaked in warm water make paste; Chili powder – 1 ½ tsp; Coriander powder – 1 tsp; Cumin powder - 1 tsp; Garam Masala – 1/2 tsp; Pepper powder- 1/2 tsp; Turmeric powder – ½ tsp; Cumin seeds – 1 tsp; Bay leaf – 1; Cinnamon - 2; Cardamom - 2; Cloves - 4; Ginger chopped- 1 tsp; Salt – To taste; Butter – 3 tbsp; Coriander leaves – to garnish

ABOUT Shahi Aloo Mattar RECIPE

Rich and creamy potatoes and peas gravy with a milk based recipe

Ingredients Serving: 5

Aloo / Potatoes – 4 large
Peas – 1 cup (I used frozen peas)
Tomato puree – from 4 large tomatoes
Milk – ½ cup
Cashews - 15 soaked in warm water make paste
Chili powder – 1 ½ tsp
Coriander powder – 1 tsp
Cumin powder - 1 tsp
Garam Masala – 1/2 tsp
Pepper powder- 1/2 tsp
Turmeric powder – ½ tsp
Cumin seeds – 1 tsp
Bay leaf – 1
Cinnamon - 2
Cardamom - 2
Cloves - 4
Ginger chopped- 1 tsp
Salt – To taste
Butter – 3 tbsp
Coriander leaves – to garnish

Instructions

Heat butter in a pan, when melts add bay leaf, cinnamon, cardamom, cloves , cumin seeds, ginger and saute well.
Boil potatoes and peas separately with required salt, drain and keep aside.
Add tomato puree to the pan and cook till raw smell disappears.
Add curd to it and mix well. Add the spice powders and cook on medium flame for 5 minutes.
Add the boiled potatoes and peas to this and give a mix.
Add cashew paste and milk to this and check for seasoning. Adjust water consistency accordingly.
Cover and cook for 10 minutes.
Garnish with coriander leaves and cream on top, serve hot with rice or chapathi

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